Chicken Paprikash „Kuře na paprice”

Chicken Paprikash called “Kuře na paprice” in Czech might sound unfamiliar for many foreigners. It is basically a thick sweet pepper gravy made from a chicken base. Most Czechs eat it with bread dumplings but it tastes also great paired with pasta or rice.

Kuře na paprice



  •  2 pounds boneless,  skinless chicken
  • 4 tsp Hungarian paprika
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 onion
  • 1 cup chicken broth
  • ¼ cup sour cream
  • Salt and pepper

Season chicken with 1 teaspoon paprika, salt and pepper to taste. Heat oil in a skillet over medium to high heat and sauté chicken on both sides until thoroughly cooked. Set aside. Add butter to skillet. Sauté onion until softened, about 3-4 minutes. Add remaining 3 teaspoons of paprika and stir. Add chicken broth to the mixture and boil until sauce is thickened about 8 minutes. Place chicken back in skillet. Turn heat down to low and add sour cream, mixing to blend thoroughly. Season with salt and pepper. Serve with bread dumplings, pasta or rice.